Strawberry Rhubarb Ribboned Cheesecake

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Chef Land O' Lakes


Strawberry and rhubarb filling makes this cheesecake extra-special.

45 min.prep time 12:00total time
16 servings



1 cup all-purpose flour
1/4 cup sugar
1/3 cup cold Land O Lakes® Butter, cut into chunks
2 tablespoons milk


1/3 cup sugar
1/4 cup water
1 tablespoon cornstarch
1 cup fresh or frozen strawberries, hulled, chopped
1 cup fresh or frozen rhubarb, chopped


3 (8-ounce) packages cream cheese, softened
1 cup sugar
1/4 cup whipping cream
2 teaspoons freshly grated lemon zest


Heat oven to 400°F. Combine flour and 1/4 cup sugar in small bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; stir in milk until moistened. 

Press crust mixture onto bottom and 1 inch up sides of 9- or 10-inch springform pan. Bake 15 minutes; remove from oven. Reduce oven temperature to 350°F

Meanwhile, combine 1/3 cup sugar, water and cornstarch in 2-quart saucepan. Stir in strawberries and rhubarb. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 7 minutes). Continue cooking, stirring constantly, until thickened (2 to 3 minutes); remove from heat. 

Place cream cheese in large bowl; beat at high speed until light and fluffy. Continue beating, adding 1 egg at a time and scraping bowl often, until well mixed. Reduce speed to low. Add all remaining cheesecake ingredients; continue beating, scraping bowl often, until well mixed. 

Spoon half of cheesecake mixture over cooled crust. Spoon half of filling over cheesecake mixture; swirl with knife. Top with remaining cheesecake mixture. Spoon remaining filling over cheesecake; swirl with knife. Bake for 60 to 75 minutes or until center is just set. (If browning too quickly, loosely cover with aluminum foil.) 

Loosen sides of cheesecake from pan by running knife around inside of pan. Cool in pan 2 hours. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Store refrigerated.

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